Turia Par Eda – Eggs on Ridge Gourd

Turia Par Eda – Eggs on Ridge Gourd

(Parsi lingo: Edu = one egg / Eda = many eggs)

We Bawas (Parsees) are known for our love of eggs. Give us anything, be it vegetable or meat, and we'll do our best to cook it in a way just so we can break eggs over it. Yes, we truly are famous for breaking eggs over anything and everything. Here's one such recipe. :-)

Ingredients:

1 kilo turai/ridge gourd, peeled and cut into small pieces

300 grams onions, finely chopped

5 tomatoes, chopped

1- 1½ teaspoon green chilies, finely chopped

1½ teaspoon ginger-garlic paste

50 grams coriander leaves, finely chopped

¾ teaspoon cumin, crushed

3 - 4 tablespoons oil

Salt to taste

6 eggs

Method:

1. Heat oil in a thick bottomed pan or wok. 
2. Add onions, green chilies and sauté till soft and translucent.
3. Add ginger-garlic paste and sauté for 3 minutes on low fire.
4. Add the crushed cumin, salt and sauté a bit. 
5. Add the tomatoes and sauté on medium flame till they soften and oil separates.
6. Add the gourd pieces and sauté for a minute. Cover and cook on very slow fire till the vegetable is cooked. It should not be watery. The consistency should be soft and thick.
7. Add coriander leaves and cook for two more minutes.
8. Spread the vegetable in a non-stick frying pan.
9. Once you spread the vegetable, press the vegetable at six places to make gentle dents.
10. Break an egg into each dent. Sprinkle a wee bit of salt over the eggs. 
11. Cover and cook till eggs are cooked to desired consistency (soft yolk or hard yolk)
    
    
    
    
    Chef’s Notes:
    
    
    1. Alternately, you can also separate the whites from the yolks, beat the whites quite stiff, add the yolks and beat again, layer that over the turai and cook on low flame till the eggs set. This sets like a soft mousse over the turai mixture.
    2. I used 2½ teaspoons green chilies because my preference tilts towards hot stuff (no pun intended) :D 
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